Smashed Potatoes

Introducing my new favorite potato recipe! Smashed Potatoes- crispy on the outside, fluffy and soft on the inside. You can’t stay out of them once they are made!

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Tell me you don’t want to eat those crispy devils straight out of the bowl. I know you do because I do too.

If you love a crispy potato but also enjoy a yummy baked potato, this recipe is for you. You will be sure to LOVE it and it may be your new favorite recipe!

This recipe could be used for breakfast, lunch or dinner. I also add these inside my salad at times to replace croutons. Believe me when I say they are yummy. All three of my kids enjoy these and I can’t keep my husband out of these.

I usually make these potatoes on cold days or days when we aren’t going out and about but hanging around the house all day. You can smell them cooking and once they are ready, everyone can’t wait to dive into them.

How to Make Smashed Potatoes

Small potatoes do work best with this recipe, however, I buy big russet potatoes a lot more than the smaller potatoes so I usually apply this recipe to them. The smaller potatoes work best to smash, but I found a way to smash the large russet potatoes too.

First, wash your potatoes in the sink with some water to remove all dirt.

Next, place your washed potatoes in a deep cooking pan. Fill the cooking pan with water, covering up the potatoes. Sprinkle in some kosher salt into the water. Cooking the potatoes in the salty water makes delicious potatoes to also snack on because the skins become salty and irresistible.

Boil the potatoes until they are tender.

Afterwards, allow the potatoes to cool. Once they are cool to the touch, slice the potatoes into 1/2″ to 1″ slices.

Prepare an oiled baking pan. I usually cover mine with foil for an easy clean up and use olive oil to coat it.

Place the sliced potatoes on the greased pan. Using a fork, smash the sliced potatoes down. This can get a little messy with the larger potatoes but it is doable.

Once all of the potato slices have been smashed, drizzle olive oil over the potatoes. Don’t be afraid to drizzle a little extra on them. The olive oil tastes so good with the spices once they are ready. Coat each potato with salt, pepper, onion powder and a table seasoning. I use Dash Table Blend, but you can used whatever you find in your pantry too. You could also just have them seasoned with salt and pepper.

Place the seasoned potatoes in the oven at 375 degrees and bake for about 20 minutes or until the desired level of crispy. Once the edges turn golden brown, you will know they are getting crispy.

Allow the potatoes to cool a bit and then place them in a serving bowl.

These can be stored in your fridge and reheated by placing a wet paper towel over them in the microwave. You can also reheat them in the oven and allow them to crisp a little more. Use these for brunch, lunch or a side dish for dinner.